Murgh Junagadhi

Ingredients

Ingredient	Quantity	Calories (kcal)	Fat (g)	Cholesterol (mg)
Chickenken	1 kilogram	1650	35	8.5
Cashew Nut	3 tablespoon	247.95	19.8
Chili powder	2 teaspoon	3.54	70.72
Turmeric Powder	1 teaspoon	14.3
Coriander Powder	3 teaspoon	17.34	0.15
Coconut	1 cup	280	26.8
Oil	4 tablespoon	967.68	136
Clove	6 nos	9.9	0.6
Cardamom	6 nos	1584	26.4
Bay Leaf	2 teaspoon	4
Onion	1.05 cup	67.2	0.17
Total		4845.91	315.64	8.5

Preparation Method

1. 01 Skin the Chicken and cut into joints.
2. 02 Soak Cashew Nut nuts in Hot Water for 30 minutes.
3. 03 Drain and grind with all the powders and Coconut to a smooth paste.
4. 04 Heat Ghee or Oil and add Clove, Cardamom and Bay Leaf.
5. 05 Add Onion and fry Till golden brown. Add the ground paste and fry well.
6. 06 Add Chicken and about 2 cups of Water. Add Salt to taste.
7. 07 Simmer Till the Chicken is cooked.
8. 08 Serve hot with pulao, steamed Rice or roti.